Curry powder recipes. Store bough just does not taste as good as what my freinds' wives make.?

Question

Being a different culture it seems that women get very quiet when men talk to them, and their husbands don't know how to cook. Do you have any Indian curry powder recipes that taste home made. That is if your home is in INdia.

Answer 1

They probably mix their own.

Answer 2

Ok, this is a basic spice mix that you can experiment with, but if used without altering it works well, I add it to some sauteed onion and chopped tomato to start the sauce.

The advantage of this particular mix is that you can use it with any type of meat, fish and even shellfish.

3 teaspoons of ground cumin

3 teaspoons of ground ginger

3 teaspoons of garlic powder

1 teaspoon of turmeric

1/4 teaspoon of chili powder

Salt and pepper to your taste.

Warning: it has to be garlic POWDER, not flakes, not dried, not granules, not minced.

Answer 3

Of course not. Don't you watch the food network? Cheeee. There are more combinations for curry than there are excuses for coming home drunk. Curry is a generic term and each person has an individual recipe for the spice mixture.

Answer 4

Well, I don't know what your friend's wife makes because traditional Indian food does NOT use 'curry powder'. That is a British invention. There are various spice mixes that are used for different dishes. Some of these are 'garam masala', 'sambar powder', 'rasam powder' ,etc. Any of these can be loosely called 'curry powder' but that would be the wrong term. Since every vegetable, bean or meat requires a different spice blend, using the same blend for all of them would make them taste the same.

I would encourage you to try out the suggestions above and see what works best for you. Every Indian home has their own twist on it. Do not mix up everything together. Try out sub-combinations of 4-5 spices.

Answer 5

I am a former chef and like you find the store brands lack any zip, what I do and I am fortunate to live in a city with a very large Indian community, here in Toronto Canada, I buy the base spices all whole, cumin, coriander, turmeric (fresh), fenugreek (leaves and seeds), chilis or chili powder (not mexican), black and green cardamon, mustard seeds (black and brown), dehyrated garlic and onions pieces, garam masala mix, cloves, cinnimon and fennel seeds.

Toast them in a dry fry pan (just until the seeds pop and smell ) cool and then grind them in my spice grinder (a coffee grinder I have only for spices), now I do have a fav base curry powder from India I use as an enchancer, mix it all, but make only enough to use per dish, the whole spices last for months and are widely available.

My advice is find the base spices, get yourself a coffee grinder and blend your own, mixing and matching the various spices and heat levels to see what you like, write it down so you remember the combo.